Plant-Based Mac and Cheese
Servings: 12 cups
Calories: 196kcal
You need to try this plant-based mac and cheese that actually tastes good! It's picky eater approved and simple to make; you're going to love it!
Print Recipe
Equipment
- Blender (or food processor)
- stovetop
Ingredients
'Cheese' Sauce
- 1 cauliflower
- 2-3 carrots
- ⅓ cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ⅔ cup veggie broth
Other
- 4 cups elbow pasta
Instructions
- First, boil the cauliflower and carrots.
- Add the rest of the 'cheese' sauce ingredients into a food processor and once the veggies are tender, drained, and slightly cool, add those to the food processor and blend with the other sauce ingredients.
- Cook the elbow pasta til tender, then drain.
- Add the 'cheese' sauce to the pasta and stir well.
- Let cool slightly and enjoy!
Notes
*Feel free to use more or less breadcrumbs as you prefer.
If you don't want to bake the mac and 'cheese', or only want to bake half of it and eat the other half without baking; feel free to do so.
Nutrition
Calories: 196kcal | Carbohydrates: 39g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 77mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1726IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg